In a medium bowl combine cumin, cinnamon, turmeric, chili powder and salt. Remove 4 tablespoons of the spice mixture to small bowl and set aside. To the first bowl, add flour and stir to combine.

Preheat oven to 350F degrees. In a large skillet, heat the oil over medium–high heat. Dredge chicken in flour-spice mixture and immediately place in hot skillet. Cook until browned on both sides, about 3 minutes per side. Transfer to a roasting pan.

Reduce heat and add the reserved spice mixture and onion to the skillet. Stir well to combine, scraping browned bits from the bottom of the skillet. Cook, stirring often, until the onion is soft, about 5 minutes. Add the pomegranate juice and wine or grape juice. Bring to a boil and let boil for 5 minutes. Pour the sauce over the chicken in the pan to thoroughly coat.

Cover tightly with foil and bake in preheated over for 25 minutes

Notes

Serves 8. PREPARE AHEAD:Chicken Rimon will keep in the refrigerator, tightly covered, for up to three days.Can freeze for up to 1 month.